Lemon Asparagus Chicken

‘Tis the season for light, refreshing meals – I guess that calls for a little crunch, tang and protein! It’s been a little over a week since I’ve been back from my San Francisco trip and I’m just now getting acquainted to my regular routine. That includes some good ole home cooking and quality time in the kitchen! My body needs a little cleanse from the indulgent treats I’ve had, so this lemon asparagus chicken definitely hits the spot. IMG_0242 Here is what you’ll need:

  • 2 chicken breasts
  • 1 bunch of asparagus
  • 1/2 lemon, sliced
  • 1/4 cup cornstarch
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 Tbsp dried parsley
  • Salt and pepper
  • 2 Tbsp olive oil
  • 1 Tbsp butter spread (or butter if you like the real deal)

Rinse the asparagus and chop off the ends. Then, chop in half! Simple enough, right? That’s what I thought. Slice up half of a lemon and set aside. With the chicken breasts, slice in half to create 4 cutlets. Toss in cornstarch and season with garlic powder, onion powder, parsley, salt and pepper. Heat olive oil in a large pan on medium high heat – brown the chicken on one side for 2-3 minutes, then flip. Brown the other side for about 4-5 minutes, or until chicken is fully cooked. Set aside. In the same pan, add asparagus and lemon slices. Cook for about 5-6 minutes… make sure to scrape up all of the bits in the pan! Add butter spread and sauté for another 3 minutes.

Add chicken back into the pan. Cook for another 3 minutes on medium low heat. IMG_0243 Dish up and enjoy!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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